One fish, many recipes

, Leisure

Cooking hilsa is simple and easy. Cook it with mustard, yogurt or simply deep fry it

Begun diye Ilish

Ingredients

1. Hilsa: 450 gm

2. Brinjal diced: 1 cup

3. Potatoes peeled and diced: 1 cup

4. Green chilies: 3-4

5. Turmeric Powder: 1/2 tablespoon

6. Red chilli powder: 1/2 tablespoon

7. Mustard Oil: 4 tablespoon

8. Black Nigella Seeds: 1 tablespoon

9. Salt to taste

Sprinkle turmeric powder, chilli powder and salt over the diced Hilsa and fry these fish pieces lightly.

Stir fry black nigella seeds, turmeric powder, red chili powder, potatoes and brinjal diced with some salt. Then add 2 cups of water and cook for 10 minutes.

Add in the fried hilsa, some slit green chilies and a dash of mustard oil. Cover and cook on low heat for 7-8 minutes.

Doi Ilish

Ingredients

1. Hilsa: 1kg (cut into pieces)

2. Mustard oil: 1 cup

3. Onion: 1 sliced

4. Coriander powder: 1 tablespoon

5. Red chilli powder: 1/2 tablespoon

6. Mustard paste: 1 tablespoon

7. Green chillies: 5-6

8. Yogurt: 1 cup

Wash the fish and cover it with salt.

Stir fry onions in mustard oil and add salt, red chilli, and coriander powder. Stir until the oil starts to float.

Add the fish and mustard paste. Cook for a while.

Add chillies and yogurt and cook for 8-10 minutes.

Ilish Paturi

Ingredients

Hilsa: 450 gm

Turmeric powder: 1 tsp

Black mustard: 3 tbsp

Yellow mustard: 3 tbsp

Poppy seeds: 2 tsp

Mustard oil: 6 tbsp

Green chillies: 6

Salt

Banana leaves

Make a paste of black and yellow mustard seeds, poppy seeds and chillies.

Slice the hilsa into 12 pieces. Spread the paste across the fish. Marinate for 15 minutes.

Cut the banana leaves into rectangular pieces. Soften leaves over a low flame.

Wrap each fish piece in a banana leaf and wrap a string around it.

Cook the enveloped pieces in a pre-heated oven for 20 to 25 minutes till the green leaves start to have brown patches.

Bhapa Ilish

Ingredients

1. Hilsa: I kg (cut into pieces)

2. Turmeric powder: 1 teaspoon

3. Mustard seeds: 1 teaspoon

4. Green chillies: 3-4

5. Grated ginger: 1 teaspoon

6. Mustard oil: 4 teaspoon

Wash the fish and sprinkle turmeric powder and salt. Paste the mustard seed, chillies and ginger and mix it with the fish.

In a pressure cooker, add three cups of water and place a ring in it.

On a separate pan, place the fish and put the entire pan on the ring. Add mustard oil.

Cover the pressure cooker and let the fish steam for 8 to 10 minutes.

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